Peanut Butter Pie Macarons
Servings: 50 whole macarons
Ingredients
For the Shells
- 25 grams Oreo or Glutino (for a gluten free option) cookie shells only (scrape the filling out and only use the cookies) Pulse in food processor until they are a fine powder
Macaron Filling
- 2/3 cup peanut butter (creamy) I use Jif
- 1 stick (4 oz) unsalted butter (room temperature)
- 1 cup powdered sugar
Macaron Topping
- 1/2 cup milk chocolate chips (I like Ghirardelli)
- 1/2 cup semi sweet chocolate chips (I like Nestle)
- 1 tablespoon vegetable oil
- 1/2 cup Reese's peanut butter chips
Instructions
Macaron Shells
- Use the shells from this recipe: https://michellesmacarons.com/dirt-pudding-macarons-chocolate-filling-recipe/Or if you have a recipe you prefer, take out 25 grams of almond flour and add in 25 grams of ground Oreo or Glutino cookie shells (only the cookies, scrape the cream out)
- Bake the shells and let them cool completely
Make the Filling
- Beat together the butter and peanut butter until completely combined
- Add the powdered sugar and beat on low speed until combined then turn the mixer to high and whip until fluffy
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Refrigerate until the filling is firm (this is important because you're going to dip the macaron and you don't want the macaron to separate while you're dipping it)
Make the Topping
- Melt the milk chocolate and the semi sweet chocolate
- Add the vegetable oil and stir until smooth
Dip the Macarons
- Line a baking sheet (that fits in your fridge) with parchment paper or a silicon baking mat
- Remove the macarons from the fridge and dip the top of the macaron into the chocolate, shake it off a bit, then put it onto the parchment.
- Refrigerate until the chocolate is no longer melted
Make the Drizzle
- Melt the Reese's peanut butter chips
Drizzle
- Drizzle the melted Reese's peanut butter chips over the top of the chocolate dipped macarons
- Put in the fridge until the top is no longer melted.
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes